Tomato pulp with high lycopene content as well as preparation method and application of tomato pulp
By mixing tomato pulp with edible oil and fermenting it, the problem of low lycopene content in tomato pulp was solved, and tomato pulp with high lycopene content and strong antioxidant activity was prepared, thus enhancing the product's market competitiveness.
Patent Information
- Application Number
- CN202511211834.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-28
- Publication Date
- 2025-11-07
AI Technical Summary
The existing tomato pulp has a low lycopene content and insufficient antioxidant activity, resulting in poor product competitiveness, severe market homogenization, and difficulty in meeting consumer demand.
The method involves mixing tomato pulp and edible oil, passing it through a colloid mill, and then fermenting it with Lactobacillus plantarum. Pasteurization is then applied to improve the solubility and content of lycopene.
It significantly increases the lycopene content in tomato pulp to 28.8 mg/L, enhances antioxidant activity, and improves product quality and market competitiveness.
Smart Images
Figure BDA0005569185470000081
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of food processing technology, and in particular to a tomato paste with high lycopene content and a preparation method and application thereof. BACKGROUND
[0002] Tomato (Lycopersicon esculentum) is an annual herbaceous plant of Solanaceae, Solanaceae and Lycopersicon. Tomato is high in nutritional value, both a vegetable and a fruit, and is known as the "fruit of vegetables" and the "king of common fruits". Tomato contains rich lycopene, polyphenols and flavonoids and other bioactive components, and thus has the effects of antioxidant, antitumor, antifatigue, anti-aging, improving immunity, preventing chronic diseases such as high cholesterol and diabetes.
[0003] Tomato is prone to rot and deterioration due to its high water content, thin fruit skin and much juice, and is not easy to store and transport over long distances, so the post-harvest loss rate is high, and the fresh eating benefit is not obvious. At present, different processing methods are used to prepare tomato paste / sauce and other products, the product form is single, the market is seriously homogenized, and the tomato paste product sold mainly lacks technological content, resulting in a lack of product "selling points", insufficient competitiveness in the domestic / international market, and fierce price competition of homogenized tomato paste products, which seriously affects and restricts the healthy and sustainable development of the tomato industry.
[0004] Tomato paste is one of the most popular products among consumers in the market, and practice research shows that the lycopene content in commercially available tomato paste is usually 5-10 mg / L, which cannot meet the requirements of consumers for tomato paste with high lycopene content. Lycopene is a fat-soluble bioactive substance in tomato paste and is the main characteristic component of the product. Traditional processing methods cannot fully dissolve lycopene from the tissue, resulting in a low lycopene content. Therefore, how to promote the release of lycopene from the tissue during the processing of tomato paste and improve the lycopene content in the product is one of the key problems in the processing technology and product quality improvement of tomato paste. Therefore, it is necessary to provide a tomato paste with high lycopene content and a preparation method and application thereof. SUMMARY
[0005] The present application aims to provide a tomato paste with high lycopene content and a preparation method and application thereof, which solves the technical problems of low lycopene content and low antioxidant activity in existing tomato paste.
[0006] In order to achieve the above-mentioned application purposes, the present application provides the following technical solutions:
[0007] The present application provides a preparation method of a tomato paste with high lycopene content, comprising the following steps:
[0008] (1) mixing the tomato pulp obtained after pulping the tomato with edible oil, passing through a colloid mill, sterilizing to obtain sterile tomato pulp;
[0009] (2) fermenting the sterile tomato pulp obtained in step (1) after mixing with plant lactobacillus to obtain fermented tomato pulp;
[0010] (3) sterilizing the fermented tomato pulp obtained in step (2) again to obtain tomato pulp with high lycopene content.
[0011] Preferably, the edible oil in step (1) includes corn oil, peanut oil and olive oil, and the volume ratio is 1-3:1-3:1-3; the addition amount of the edible oil is 1-3% of the volume of the tomato pulp.
[0012] Preferably, the frequency of the colloid mill treatment in step (1) is 40-60 Hz, and the number of times is 2-4 times; the sterilization is pasteurization, and the temperature of the pasteurization is 60-80℃, and the time is 20-40 min.
[0013] Preferably, the plant lactobacillus in step (2) is plant lactobacillus Lp90.
[0014] Preferably, in step (2), the plant lactobacillus is activated first to prepare a bacterial solution with a viable count of 7.5±0.3 Log CFU / mL, and then the bacterial solution is mixed with the sterile tomato pulp at a volume ratio of 0.5-1.5%.
[0015] Preferably, the fermentation temperature in step (2) is 35-40℃, and the time is 36-72 h.
[0016] Preferably, the sterilization in step (3) is pasteurization, and the temperature of the pasteurization is 60-80℃, and the time is 20-40 min.
[0017] The application provides tomato pulp with high lycopene content prepared according to the method.
[0018] The application provides application of the tomato pulp in food processing.
[0019] Preferably, the food includes prepared food, instant food and beverage.
[0020] Compared with the prior art, the application has the following beneficial effects:
[0021] The inventor found that the addition of plant oil in the tomato pulp and the fermentation of plant lactobacillus can effectively promote the dissolution of lycopene and significantly increase the content of lycopene in the tomato pulp.
[0022] The application adds vegetable oil to combine with Lactobacillus plantarum fermentation, and adjusts various parameters in the production process, so that the lycopene content in the tomato paste produced by the application can reach 28.8 mg / L, the antioxidant activity of the tomato paste is improved, and the technical problems of low lycopene content and low antioxidant activity of the tomato paste prepared by the existing method are solved.
[0023] The technical scheme of the application has the advantages of simple operation, simple process, nutrition, health, green environmental protection, high lycopene content and strong antioxidant activity of the prepared tomato paste, good taste, and suitability for industrial scale production. DETAILED DESCRIPTION
[0024] The application provides a preparation method of tomato paste with high lycopene content, which comprises the following steps:
[0025] (1) mixing tomato paste obtained after beating tomatoes with edible oil, passing a colloid mill, sterilizing, and obtaining sterile tomato paste;
[0026] (2) mixing the sterile tomato paste obtained in step (1) with Lactobacillus plantarum and then fermenting to obtain fermented tomato paste;
[0027] (3) sterilizing the fermented tomato paste obtained in step (2) again to obtain tomato paste with high lycopene content.
[0028] In the application, fresh tomatoes with complete appearance and high maturity are selected as raw materials. The maturity of tomatoes has a great influence on the quality of the product. The lycopene content of tomatoes with low maturity is low, the taste is sour, and the flavor is insufficient. The lycopene content of tomatoes with high maturity is high, the taste is sweet, and the flavor is rich.
[0029] In the application, the edible oil in step (1) includes corn oil, peanut oil and olive oil, and the volume ratio is 1-3:1-3:1-3, preferably 1-2.5:1-2.5:1-2.5, and further preferably 1:1:2; the addition amount of the edible oil is 1-3% of the volume of the tomato paste, preferably 1.5-2.5%, and further preferably 2%.
[0030] In the application, the frequency of the colloid mill treatment in step (1) is 40-60 Hz, preferably 45-55 Hz, and further preferably 50 Hz, and the number of times is 2-4 times, preferably 3 times; the sterilization is pasteurization, the temperature of the pasteurization is 60-80 DEG C, preferably 65-75 DEG C, and further preferably 70 DEG C, the time is 20-40 min, preferably 25-35 min, and further preferably 30 min.
[0031] In the application, the Lactobacillus plantarum in step (2) is Lactobacillus plantarum Lp90.
[0032] In the present application, in the mixing in step (2), the Lactobacillus plantarum is activated first to form a bacterial solution with a viable count of 7.5±0.3 Log CFU / mL, and then the bacterial solution is mixed with the sterile tomato pulp at a volume ratio of 0.5-1.5%, preferably at a volume ratio of 0.8-1.2%, and further preferably at a volume ratio of 1%.
[0033] In the present application, the fermentation in step (2) is carried out at a temperature of 35-40℃, preferably at a temperature of 36-38℃, and further preferably at a temperature of 37℃, for a time of 36-72h, preferably for a time of 40-60h, further preferably for a time of 45-50h, and more preferably for a time of 48h.
[0034] In the present application, the re-sterilization in step (3) is pasteurization, and the pasteurization is carried out at a temperature of 60-80℃, preferably at a temperature of 65-75℃, and further preferably at a temperature of 70℃, for a time of 20-40min, preferably for a time of 25-35min, and further preferably for a time of 30min.
[0035] The present application provides a tomato pulp with a high lycopene content prepared according to the method.
[0036] The present application provides the use of the tomato pulp in food processing.
[0037] In the present application, the food includes prepared food, instant food, and beverages.
[0038] The technical solutions provided by the present application will be described in detail below in conjunction with examples, but they should not be understood as limiting the scope of protection of the present application. The Lactobacillus plantarum used in the following examples is Lactobacillus plantarum 90 (Lp90), which is purchased from the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 10453.
[0039] Example 1
[0040] A method for preparing a tomato pulp with a high lycopene content, comprising the following steps:
[0041] (1) Fresh tomatoes with complete appearance and high maturity are selected as raw materials, washed, and cut into small pieces of about 1cm×1cm×1cm, and then beaten into a pulp with a beater until the texture is uniform and delicate, and then 1.0% of the volume of edible oil (corn oil: peanut oil: olive oil = 1:1:1, v / v / v) is added, stirred uniformly, and then passed through a colloid mill at a processing frequency of 50Hz for 2 times; the tomato pulp treated by the colloid mill is pasteurized at 70℃ for 30min to obtain sterile tomato pulp;
[0042] (2) Lactobacillus plantarum Lp90 powder was inoculated into MRS liquid medium for activation, and cultured at 37°C for 20h to make the viable bacterial count reach 7.5 log CFU / mL. The activated bacterial solution was washed with normal saline, and then inoculated into the sterile tomato pulp at an inoculation amount of 1.0% (v / v) for fermentation at 37°C for 48h to obtain fermented tomato pulp;
[0043] (3) The fermented tomato pulp was pasteurized at 80°C for 40min to obtain tomato pulp with high lycopene content.
[0044] Example 2
[0045] A method for preparing tomato pulp with high lycopene content, comprising the following steps:
[0046] (1) Fresh tomatoes with complete appearance and high maturity were selected as raw materials, washed, and cut into small pieces of about 1cm x 1cm x 1cm. The tomato pulp was obtained by beating with a beater until the texture was uniform and delicate. Then 1.0% of the volume of edible oil (corn oil: peanut oil: olive oil = 2:1:1, v / v / v) was added, and after stirring evenly, it was passed through a colloid mill at a processing frequency of 50Hz for 2 times. The tomato pulp treated by the colloid mill was pasteurized at 70°C for 30min to obtain sterile tomato pulp;
[0047] (2) Lactobacillus plantarum Lp90 powder was inoculated into MRS liquid medium for activation, and cultured at 37°C for 20h to make the viable bacterial count reach 7.5 log CFU / mL. The activated bacterial solution was washed with normal saline, and then inoculated into the sterile tomato pulp at an inoculation amount of 1.0% (v / v) for fermentation at 37°C for 48h to obtain fermented tomato pulp;
[0048] (3) The fermented tomato pulp was pasteurized at 80°C for 40min to obtain tomato pulp with high lycopene content.
[0049] Example 3
[0050] A method for preparing tomato pulp with high lycopene content, comprising the following steps:
[0051] (1) Fresh tomatoes with complete appearance and high maturity were selected as raw materials, washed, and cut into small pieces of about 1cm x 1cm x 1cm. The tomato pulp was obtained by beating with a beater until the texture was uniform and delicate. Then 1.0% of the volume of edible oil (corn oil: peanut oil: olive oil = 2:1:1, v / v / v) was added, and after stirring evenly, it was passed through a colloid mill at a processing frequency of 50Hz for 2 times. The tomato pulp treated by the colloid mill was pasteurized at 70°C for 30min to obtain sterile tomato pulp;
[0052] (2) Lactobacillus plantarum Lp90 powder was inoculated into MRS liquid medium for activation, and cultured at 37°C for 20h to make the viable bacterial count reach 7.5 log CFU / mL. The activated bacterial solution was washed with normal saline, and then inoculated into the sterile tomato pulp at an inoculation amount of 1.0% (v / v) to ferment at 37°C for 48h to obtain fermented tomato pulp;
[0053] (3) The fermented tomato pulp was pasteurized at 80°C for 40min to obtain tomato pulp with high lycopene content.
[0054] Example 4
[0055] A method for preparing tomato pulp with high lycopene content, comprising the following steps:
[0056] (1) Fresh tomatoes with complete appearance and high maturity were selected as raw materials, washed, and cut into small pieces of about 1cm x 1cm x 1cm. The tomato pulp was obtained by beating with a beater until the texture was uniform and delicate. Then 1.0% of the volume of edible oil (corn oil: peanut oil: olive oil = 1:1:2, v / v / v) was added, and after stirring evenly, it was passed through a colloid mill at a processing frequency of 50Hz for 2 times. The tomato pulp treated by the colloid mill was pasteurized at 70°C for 30min to obtain sterile tomato pulp;
[0057] (2) Lactobacillus plantarum Lp90 powder was inoculated into MRS liquid medium for activation, and cultured at 37°C for 20h to make the viable bacterial count reach 7.5 log CFU / mL. The activated bacterial solution was washed with normal saline, and then inoculated into the sterile tomato pulp at an inoculation amount of 1.0% (v / v) to ferment at 37°C for 48h to obtain fermented tomato pulp;
[0058] (3) The fermented tomato pulp was pasteurized at 80°C for 40min to obtain tomato pulp with high lycopene content.
[0059] Example 5
[0060] A method for preparing tomato pulp with high lycopene content, comprising the following steps:
[0061] (1) Fresh tomatoes with complete appearance and high maturity were selected as raw materials, washed, and cut into small pieces of about 1cm x 1cm x 1cm. The tomato pulp was obtained by beating with a beater until the texture was uniform and delicate. Then 2.5% of the volume of edible oil (corn oil: peanut oil: olive oil = 1:1:2, v / v / v) was added, and after stirring evenly, it was passed through a colloid mill at a processing frequency of 60Hz for 3 times. The tomato pulp treated by the colloid mill was pasteurized at 70°C for 30min to obtain sterile tomato pulp;
[0062] (2) Lactobacillus plantarum Lp90 powder was inoculated into MRS liquid medium for activation, and cultured at 37°C for 20 h to make the viable bacterial count reach 7.5 log CFU / mL. The activated bacterial solution was washed with normal saline, and then inoculated into the sterile tomato pulp at a inoculation amount of 1.0% (v / v) for fermentation at 37°C for 48 h to obtain fermented tomato pulp;
[0063] (3) The fermented tomato pulp was pasteurized at 80°C for 40 min to obtain tomato pulp with high lycopene content.
[0064] Example 6
[0065] A method for preparing tomato pulp with high lycopene content, comprising the following steps:
[0066] (1) Fresh tomatoes with complete appearance and high maturity were selected as raw materials, washed, and cut into small pieces of about 1 cm x 1 cm x 1 cm. The tomato pulp was obtained by beating with a beater until the texture was uniform and delicate. Then 2.5% (v / v) edible oil (corn oil: peanut oil: olive oil = 1:1:2) was added, and the mixture was stirred uniformly and passed through a colloid mill at a processing frequency of 60 Hz for 3 times. The tomato pulp treated by the colloid mill was pasteurized at 70°C for 30 min to obtain sterile tomato pulp;
[0067] (2) Lactobacillus plantarum Lp90 powder was inoculated into MRS liquid medium for activation, and cultured at 37°C for 20 h to make the viable bacterial count reach 7.5 log CFU / mL. The activated bacterial solution was washed with normal saline, and then inoculated into the sterile tomato pulp at a inoculation amount of 1.5% (v / v) for fermentation at 37°C for 48 h to obtain fermented tomato pulp;
[0068] (3) The fermented tomato pulp was pasteurized at 80°C for 40 min to obtain tomato pulp with high lycopene content.
[0069] Comparative Example 1
[0070] A method for preparing tomato pulp, comprising the following steps:
[0071] Fresh tomatoes with complete appearance and completely red fruit surface were selected as raw materials, washed, and cut into small pieces of about 1 cm x 1 cm x 1 cm. The tomato pulp was obtained by beating with a beater until the texture was uniform and delicate, and then passed through a colloid mill at a processing frequency of 40 Hz for 2 times. The tomato pulp treated by the colloid mill was pasteurized at 80°C for 40 min to obtain tomato pulp.
[0072] Comparative Example 2
[0073] A method for preparing tomato pulp, comprising the following steps:
[0074] (1) Select fresh tomatoes with complete shape and high maturity as raw materials, wash and cut into small pieces of about 1 cm x 1 cm x 1 cm, beat into uniform and delicate texture with a beater, obtain tomato juice, then pass through a colloid mill, the processing frequency is 40 Hz, and the processing is 2 times; the tomato juice treated by the colloid mill is pasteurized at 70°C for 30 min to obtain sterile tomato juice;
[0075] (2) The Lp90 bacteria powder of plant lactobacillus is inoculated into MRS liquid medium for activation, and cultured at 37°C for 20h to make the viable bacteria number reach 7.5log CFU / mL. The activated bacteria liquid is washed with physiological saline, and then inoculated into the sterile tomato juice at an inoculation amount of 1.0% (v / v) for fermentation at 37°C for 48h to obtain fermented tomato juice;
[0076] (3) The fermented tomato juice is pasteurized at 80°C for 40 min to obtain tomato juice.
[0077] Experimental example
[0078] The contents of lycopene and carotene in the tomato juice prepared in Examples 1-6 and Comparative Examples 1-2 and the antioxidant activity are determined, and the determination method is as follows, and the determination results are shown in Table 1.
[0079] (1) Lycopene determination
[0080] Mix 1 mL of tomato juice sample with 3 mL of a mixture of n-hexane and ethanol (2:1, v / v), vortex for 5 min, and then stand. After the polar phase and non-polar phase spontaneously separate, collect the organic extract in the upper phase. Then add 3 mL of n-hexane for secondary extraction, and combine the extract. Measure the absorbance at 472 nm with a UV-visible spectrophotometer. Calculate the lycopene content with the lycopene extinction coefficient.
[0081] (2) Carotene content determination
[0082] Mix n-hexane, acetone and methanol in a ratio of 2:1:1 (v / v / v), then add 5 mL of the mixture to 1 mL of tomato juice sample, and mix uniformly by vortex stirring. Extract carotene by oscillation at 100 r / min for 30 min, and after centrifugation at 6000 r / min for 10 min, transfer the upper n-hexane to a volumetric flask and dilute to 25 mL with n-hexane. Measure the absorbance at 450 nm with a UV-visible spectrophotometer. Calculate the total carotene content with the β-carotene extinction coefficient.
[0083] (3) DPPH free radical scavenging rate determination
[0084] After 2 mL tomato paste was mixed with 4 mL DPPH solution (0.045 mg / mL) and vortexed for 1 min, 30 min light-avoiding standing was performed, the absorbance was measured at 517 nm, and the DPPH inhibition rate was calculated according to the following formula:
[0085]
[0086] Table 1: Content of lycopene and carotene in tomato paste and DPPH scavenging rate
[0087] Lycopene content mg / L Carotene content mg / L DPPH scavenging % Example 1 Comparative Example 1 5.7 12.6 52 Comparative Example 2 9.8 20.5 66 Example 1 11.5 29.2 74 Example 2 16.7 31.6 79 Example 3 19.3 36.9 80 Example 4 21.4 41.8 81 Example 5 25.7 52.4 83 Example 6 28.8 60.5 86
[0088] As shown in Table 1, compared with Comparative Examples 1 and 2, the lycopene and carotene contents in tomato paste were significantly increased after the edible oil was added to the tomato paste and the fermentation was performed by using the Lactobacillus plantarum in Example 1-6, and the antioxidant activity was obviously improved, and the effect of Example 6 was the best.
[0089] The above only describes the preferred embodiments of the present application, and it should be noted that, for those skilled in the art, without departing from the principles of the present application, a number of improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.
Claims
1. A method for preparing a tomato paste with a high lycopene content, characterized in that, The method comprises the following steps: (1) mixing tomato pulp obtained after pulping tomatoes with edible oil, passing through a colloid mill, sterilizing to obtain sterile tomato pulp; (2) mixing the sterile tomato pulp obtained in step (1) with Lactobacillus plantarum and then fermenting to obtain fermented tomato pulp; (3) sterilizing the fermented tomato pulp obtained in step (2) again to obtain tomato pulp with high lycopene content.
2. The method of claim 1, wherein, The edible oil in step (1) comprises corn oil, peanut oil and olive oil, and the volume ratio is 1-3:1-3:1-3; the addition amount of the edible oil is 1-3% of the volume of the tomato pulp.
3. The method of claim 1, wherein, In step (1), the frequency of the colloid mill treatment is 40-60 Hz, and the number of times is 2-4; the sterilization is pasteurization, the temperature of the pasteurization is 60-80℃, and the time is 20-40 min.
4. The method of claim 1, wherein, In step (2), the Lactobacillus plantarum is Lactobacillus plantarum Lp90.
5. The method of claim 1, wherein, In step (2), the Lactobacillus plantarum is activated to prepare a bacterial solution with a viable count of 7.5±0.3 Log CFU / mL, and then the bacterial solution is mixed with the sterile tomato pulp at a volume ratio of 0.5-1.5%.
6. The method of claim 1, wherein, In step (2), the fermentation temperature is 35-40℃, and the time is 36-72 h.
7. The method of claim 1, wherein, In step (3), the sterilization is pasteurization, the temperature of the pasteurization is 60-80℃, and the time is 20-40 min.
8. Tomato pulp with high lycopene content prepared by the method according to any one of claims 1-7.
9. Use of the tomato pulp according to claim 8 in food processing.
10. Use according to claim 9, wherein The food comprises prepared food, instant food and beverages.